CARIBBEAN - STYLE CHICKEN WITH TROPICAL SALSA AND SPICY SWEE

CARIBBEAN - STYLE CHICKEN WITH TROPICAL SALSA AND SPICY SWEET POTATO STICKS

Potato Sticks

SALSA:
1 c. diced peeled papaya
½ c. pineapple chunks
2 T. finely chopped red onion
2 T. minced fresh cilantro
1 T. minced fresh mint
1 T. minced jalapeno
2 T. fresh lime juice
Dash sugar

CHICKEN:
4 (4-oz.) skinless, boneless chicken breast halves
1 T. Jamaican jerk seasoning, divided
Cooking spray
4 lime wedges
Cilantro sprigs (garnish)

SWEET POTATO:
4 medium sweet potatoes. each cut into 8 equal sticks
1 T. vegetable oil
1 t. paprika
1/2 t. cayenne pepper
1/8 t. salt

Prepare grill or grill pan to medium heat. Preheat oven to 375* F.

SALSA: Combine all 8 ingredients in a bowl, mix well.

CHICKEN: Sprinkle breast halves evenly with Jamaican jerk seasoning. Coat each half with cooking spray. Place on grill rack; grill 4 ½ minutes on each side or until chicken is done. Cut each breast into ½-inch-thick slices. Serve with salsa and a lime wedge; garnish with cilantro sprigs, if desired.

SWEET POTATOES: Mix together oil and seasonings then toss with sweet potato sticks. Spread single-layered on a cookie sheet and bake for 25-28 minutes or until crispy.

Yield: 4 servings (serving size: 1 chicken breast, ¼ cup salsa, 1 lime wedge and 8 sweet potato sticks)